Whole Grain Angel Hair with Pistachio and Basil Pesto, Cherry Tomatoes and Black Olives

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 box Barilla® Whole Grain Angel Hair
• 1/2 cup extra virgin olive oil
• 1 clove garlic
• 2 tablespoons grated Parmigiano Reggiano cheese
• 2/3 cup pistachio nuts
• 10 leaves fresh basil
• Salt and black pepper to taste
• 1/2 cup kalamata olives, pitted and sliced
• 1 pint cherry tomatoes, quartered

Also mentioned in the method: pasta

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil and salt it well. Cook the whole grain angel hair according to the package directions until just tender, usually 4 to 5 minutes. Reserve a splash of the cooking water, then drain.

2. While the pasta cooks, put the pistachio nuts, garlic clove, basil leaves and grated Parmigiano Reggiano into a food processor. Pulse until coarsely chopped.

3. With the processor running, slowly add about two-thirds of the olive oil until the pesto is spreadable. Season with salt and black pepper to taste.

4. In a bowl, toss the quartered cherry tomatoes and sliced kalamata olives with the remaining olive oil. Season lightly with salt and black pepper.

5. Return the drained pasta to the warm pot. Add the pesto and a splash of the reserved cooking water, then toss until the pasta is evenly coated. Adjust salt and pepper.

6. Divide the pasta among four plates and spoon the tomato and olive mixture over the top. Serve right away.